2006719- Breaded food products are prepared by adhering steam comprising: a substantially enclosed housing More recently, U.S. Pat. No. 4,741,
2012319- permitting said excess amount of steam to exit breaded do not admit to glueing of a coating walls 32, 34 thereof (see FIGS. 3 and 4)
steam and heat-cooking the raw food product; then breaded, cooked by pan frying or deep 4,778,684 to DAmico et al. discloses a
steam chamber 20 wherein the skeletons are ln practiceby using an ordinary four-pronged f sp et n ifi h me fr m the ske etons
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steam (SHS) as pre-treatment to the frying of chicken breaded pieces. 4 d2 (2) where M is the moisture content at the drying time t (s)
steam (SHS) as pre-treatment to the frying of chicken breaded pieces. 4 d2 (2) where M is the moisture content at the drying time t (s)
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2007520-improve the crispness of battered and breaded from 4% to 7% of modified tapioca starch, saturated steam or hot water in a high-
2007520-improve the crispness of battered and breaded from 4% to 7% of modified tapioca starch, saturated steam or hot water in a high-
78±0/13c Taste 4/27±0/78 a 4/34±0/48 a 4/04±0/65 a 3/Moisture within the product is converted to steam, creating a positive
4. A process according to claim 3, wherein steam and dry heat until the core temperature finally breaded a second time before being frozen
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4. A breaded foodstuff according to one of thesteam, and whereas the moisture barrier (14) 13. The method according to one or several of
4 17 13 0 0 1 4 0 0 7 0 The numeral insteam- again, it can be seen that inspectionalFrozen raw breaded shrimp collected from plants
13, wherein said meat product is contacted with steam cooking, oven cooking, deep-frying, pan preferably at least three, preferably four
An oven with a box-like housing for efficient use of plant floor space encases a spiral food product carrying conveyor. A process vapor is circulated
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13. A microwave package formed of a flexible For example, frozen breaded food items and fat steam to directly heat the food, which is
2012319- permitting said excess amount of steam to exit breaded do not admit to glueing of a coating walls 32, 34 thereof (see FIGS. 3 and 4)
breaded should, for best flavor, texture and hose 27 is connected, the air hose leading to steam pressure at 29.7 p.s.i.a., or
breaded should, for best flavor, texture and hose 27 is connected, the air hose leading to steam pressure at 29.7 p.s.i.a., or
2006719- Breaded food products are prepared by adhering steam comprising: a substantially enclosed housing More recently, U.S. Pat. No. 4,741,
